Recipe: Chiles Rellenos Meatballs (using ground beef and mashed potatoes)

CHILES RELLENOS MEATBALLS

12 small potatoes (or 2 large baking potatoes)
1 pound ground beef
2 tablespoons vegetable oil, plus more for frying
1/2 pound Anaheim chile peppers, roasted, peeled and diced
1/2 cup minced yellow onion
4 eggs, separated
1/2 teaspoon salt
Ground black pepper (to taste)
Garlic salt (to taste)
Flour

Peel and boil potatoes until just tender. Let potatoes cool. In a large bowl break up potatoes to make a lumpy mixture, do not mash.

Saute ground beef in 2 tablespoons vegetable oil until browned; drain well.

Add beef to potatoes, then add chiles, onion and egg yolks. Add seasonings (salt, pepper, and garlic salt). Mix and form into egg-shaped balls about 1 1/2-inches long.

Slightly beat egg whites. Dip each meatball in egg whites then roll in flour.

In a skillet, heat vegetable oil about 1/4-inch deep. Fry meatballs over medium heat until well browned, then drain on paper towels.

Serve hot, at room temperature, or refrigerate and reheat at serving time.

Makes 8 servings
Source: Jo Anne Merrill